Banana Cream Pie
Dude, this pie is bananas! No, like, literally. This recipe is for a silky smooth banana cream pie, with a chocolate layer, ultra-flakey crust, and an insane amount of bananas. Inspired by @ZoeBakes
Prep time: 1h30
Cook time: 10 minutes
Yields: 1 pie
Author: Ireland Lindsay
Ingredients:
For the crust:
250g or 2 cups all-purpose flour, more for rolling
1 teaspoons sugar
1 1/2 teaspoons salt
225g or 2 sticks plus 1 tablespoon of cold unsalted butter, cut into 3/4″ cubes
100g or 6 tablespoons ice cold water
1/4 cup chocolate chips
For the banana custard:
2 1/2 teaspoons (1 package) powdered gelatin
2 tablespoons cold water
1 egg
3 egg yolks
1/3 cup (75g) sugar
1 1/2 tablespoons cornstarch
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 to 3 small bananas, cut into 1/4-inch-thick slices
For the topping:
1 pint or 16oz heavy whipping cream*, separated into 2 portions.
1 tablespoon powdered sugar
1 tablespoon cocoa powder
*That seems like a a lot, and thats because it is. Feel free to half the topping portion for a more traditional pie look!
FOR THE CRUST:
INTO a large bowl combine the dry ingredients and whisk to combine. Take cold butter and work into the dry mixture by pinching and flattening with your fingertips. Avoid using the palms of your hand and work quickly to avoid melting the butter, the goal is to incorporate the fat fully without warming the butter, no need to panic or freak- but def work quick as possible (this step usually takes me about 2-3 minutes).
AFTER all your butter is incorporated it should look sandy, but still crumbly. At this point add the water 1 tablespoon at a time until the dough just comes together (you may not need all the water so make sure to add it in portions) pie dough is notorious for it’s crumbly & scraggly texture so don’t fret if it looks so. Wrap and chill for 30 minutes.
ONCE chilled preheat oven to 350°F. Roll the dough out evenly into a 1/4 inch thick circle and then transfer to a standard 8 inch pie dish. To transfer simply roll the pie dough onto the rolling pin, then roll back out over pie dish, cut 1 inch from the edge and tuck remaining crust under.
BLIND bake the crust for 30 minutes or until golden. To “blind bake” take a portion of parchment big enough to go over your pie, and gently lay over and fill the parchment with pie weights (dry beans, rice etc) to weigh down the center and help it cook evenly.
ONCE out of the oven remove parchment/pie weights and sprinkle chocolate chips over hot crust let melt for a few minutes then spread evenly over bottom and sides with an offset spatula. Let cool completely.
FOR THE BANANA CUSTARD:
BLOOM the gelatin in the 2 tablespoons water.
INTO a bowl, whisk together the egg, yolks, sugar, and cornstarch.
HEAT the milk and vanilla in a saucepan until simmering. Whisk a small amount of the hot milk into the egg mixture, repeat until the mixture is warm to the touch. What we’re doing here is tempering the eggs so that they don’t scramble when we add them later on. Once warm add the egg mixture to the saucepan and bring it to a boil, whisking constantly.
ONCE the mixture has started to boil, continue to whisk as it boils for 3 minutes, careful the hot custard can spit and sputter as it boils. (Any less than 3 minutes and your custard may weep once it has cooled, so try to set a timer!)
ONCE boiled add in the bloomed gelatin and whisk until it is completely dissolved. Strain the custard into a large bowl, then cover with plastic and cool to room temperature. Once cooled whip the whipped cream to soft peaks and gently fold in. Finally add the sliced bananas and pour into the prepared/cooled pie crust. Press plastic right to the surface of the pie and refrigerate for about 2 hours, but this can be made a day ahead.
FOR THE FILLING:
WHIP half the whipped cream and powdered sugar until stiff peaks, set aside. Whip the other half and add in the remaining powdered sugar and this time cocoa powder.
FOR ASSEMBLY:
TO assemble, top your pie with whipped cream feel free to marble the two together for a fancy effect! Finish with some chocolate shavings, more banana- feel free to get creative! Slice and enjoy. Store in refrigerator covered for up to 5 days.
Recipe by @IreBakes
